Spaghetti Squash Bolognese
Ingredients
- 1 small spaghetti squash
- 1/2 lb ground beef
- 1/2 bell pepper, chopped
- 1 clove garlic, minced
- 1 carrot, chopped
- 1 8 oz can tomato sauce (homemade or store bought)
- 2 Tbs cooking oil
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 2 Tbs grated Parmesan cheese
- 2 Tbs chopped fresh parsley, for garnish
Directions
- Preheat your oven to 400°F.
- Carefully cut your squash in half lengthwise and remove the seeds from the center.
- In a roasting pan, put squash cut sides down and add a little water to cover the bottom. This will help steam the squash.
- Bake for 30–45 minutes, depending on the size of your squash. The flesh should be fork-tender all the way through and the strands should easily separate.
- Allow squash to cool until you can touch it.
- Use a fork to scrape the strands out of the squash, making the "spaghetti." Leave in the squash boats and set aside.
- While the squash is cooling, prepare your sauce.
- Add cooking oil to a medium stock pot along with garlic, peppers, and carrots. Cook for 3–5 minutes, until vegetables begin to soften.
- Add meat and brown until no longer pink.
- Spoon off any fat.
- Add tomato sauce, Italian seasoning, and salt.
- Simmer for a few more minutes and then serve in spaghetti squash boats.
- Garnish with fresh parsley and Parmesan cheese.
Nutrition Facts
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